I just made this for a dinner party and everyone raved. You know how there are always some vegetables left over? Not with this dish. There was not a crumb left; it was that good! There is some work involved squeezing the spinach and roasting the red peppers (I should have used only 2 -- I had a lot of peppers left over), but I did it all the day before. That evening, I baked the gratin and put it in a warming drawer while the rest of the dionner cooked. It was so delicious that it will be a fixture at my dinner parties.

This is a fabulous vegetable casserole! I made this for a dinner party and got rave reviews. The men loved it and all had seconds of this dish. I followed the recipe exactly when I made it. I can't wait to make this again, I have a real taste for it now. I agree it is a little labor intensive, next time I will try using frozen spinach (not chopped) and a jar of roasted red peppers to save some of the prep time. I made this in an oval glass dish, comparable to a 9 x 13 pan, with its own wooden holder and I served it in this. It made a nice presentation because it is so pretty and colorful.

I made this dish for our supper club as part of a Mediterranean theme and it was delicious. I used a smaller dish than a 9x13 (more like a 7x11 size) and it turned out great. I had tested it before supper club using the 9x13 and thought it was a little "flat", and not like the picture in the magazine, so I tried a bit smaller casserole. I, too, felt the spinach prep was a hassle, but went ahead and used the fresh spinach rather than frozen. Next time I'll try the frozen kind to cut down on the work.

I made this much simpler by using frozen spinach, preshredded italian cheese, dehydrated onions, a jar of roasted red peppers, preminced garlic and egg beaters. I strained the spinach, and chopped the peppers, then I threw it all together in a bowl, mixed it and put into a casserole dish with some extra cheese sprinkled on top and baked it for 35 minutes. It came out pretty darn good and only took 15 minutes to assemble. I served with it italian sausage with peppers and onions. I'm sure it wasn't as good as if I had followed the recipe exactly, but it was much simpler!

Any recipe that requires this much processing of raw spinach can be done just as well substituting chopped frozen with MUCH less work. It still reuires some "hand wringing" after defrosting but is SO much easier.

Very tasty dish. The only change I made was to use a bunch of roasted garlic instead of sauteeing raw. Husband loved it and wants it again! Nice presentation too. Quite a bit of work, though, nothing worse than squeezing out spinach! (and this was the second time this week I had to squeeze)